Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz White Fish
-Haddock, whiting or Cod
6 oz Fresh White Breadcrumbs
Juice and Grated Rind of
-1 lemon
1 tb Snipped Fresh Chives
1 tb Chopped Fresh Parsley
1 Egg
4 tb Sunflower Oil
1 lb Ready-Made Puff Pastry,
-Thawed, if frozen
2 lg Salmon Fillets
1 Egg, Beaten, to glaze
Seasoning
Ask your fishmonger to fillet a 2 1/2 salmon and keep
the bones and trimming for the lemon cream sauce.
Pre-heat the oven to 200C/400F/Gas 6. Put the white
fish, breacrumbs, lemon juice and rind, chives,
parsley, egg and oil in a food processor. Whizz until
smooth, then season to taste. Roll out the pastry to a
long, oval shape 6 inches longer than the salmon and 2
1/2 times as wide. Place a fillet in the centre of the
pastry, spread over the white fish paste and sandwich
with the other fillet. Cut diagonal lines along each
side of the puff pastry about 1/2 inch apart, leaving
3 inches at each end uncut. Bring the sides together,
criss-cross the cut strips over each other and secure
them with beaten egg. Fold one end into a triangle to
make the shape of a fish head and cut a wedge from the
other end to make the shape of a tail Lift fish on to
a greased baking tray. Brush pastry with beaten egg
and bake for 35-40 minutes. The fish is ready when a
skewer inserted between the plaits comes out clean.
Serve on its own or with "Cucumber Sauce (barry)" or
"Lemon Cream Sauce (barry)".
